Friday, August 20, 2010

chicken divan

1/4 c. butter
6 tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
2 c. chicken broth
1/2 c. whipping cream
3 tbsp. dry white wine
1 bunch broccoli, cooked and drained
3 chicken breasts, cooked, boned
1/4 c. Parmesan cheese, grated

Melt butter; blend in flour, salt and pepper. Add chicken broth. Cook, stirring until mixture thickens and bubbles. Add cream and wine.

Place broccoli crosswise in a 12x7 1/2-inch baking dish. Place chicken over broccoli. Top with sauce. Sprinkle cheese on top. Bake at 350 degrees for 20 minutes.

Friday, August 13, 2010

tater tot casserole

Layer up:
  • a can o' green beans
  • cooked hamburger
  • pre-baked tater tots
  • cream of mushroom soup
  • french's fried onions
  • cheddar cheese
Bake for 40 minutes at 350 or until cheese melts and bubbles. Serve with ketchup and a Keystone.

kebab marinades

Simple marinades for grilling!

Chop up some chicken or steak, marinate in one of the following for at least an hour, and skewer!

Grill on Med, turning frequently, til cooked.

  • 1/2 c. soy sauce
  • 1 tbs. oil
  • 1 tbs. white wine
  • 5 cloves of garlic, chopped
  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)

easy yaki soba


12 oz. yakisoba (rinsed with water and drained)
3 cloves garlic (finely chopped)
2 oz. tofu (cut into small pieces and marinated with some soy sauce)
2 oz. cabbage (roughly chopped into pieces)
2 oz. carrot (cut into thin strips)
Some scallions (cut into thin threads)
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon sake
1/2 teaspoon mirin
3 dashes white pepper powder
1/2 teaspoon sugar
1/8 teaspoon sesame oil

Salt to taste


Heat up wok with oil. Add garlic and stir fry until light brown in color. Add pork and do a few quick stirs before adding cabbage and carrot. Stir a few times and add noodles and all the seasonings. Continue to stir-fry until the vegetables and noodles are cooked, for 1-2 minutes. Transfer out and serve immediately with some benishoga (Japanese picked ginger).

^NOT yaki soba... just cute white girls and a Chinese Chicken Salad. :)

Orange Lime Mousse

  • 4 large egg yolks, plus 1 large whole egg
  • 3/4 cup plus 2 tablespoons sugar
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice (2 to 3 limes)
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream, chilled
  • 1 teaspoon ground cinnamon
  • 1 lime, halved lengthwise and thinly sliced into half-moons
  • 1 navel orange, halved lengthwise and thinly sliced into half-moons

  1. Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
  2. Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
  3. Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

Friday, June 18, 2010

Cuban Black Beans

1 pound black beans, washed
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon black pepper


Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.


Champagne (1 bottle)
Orange Juice (1 carton)


Fill half of a champagne flute with chilled champagne and top off with chilled orange juice, gently stir.

Vegetable Fried Rice

1 c rice
1c water
Cook rice as usual.

2 Tbsp oil
1/2 cup onion
2 c veggies ( I used peas, carrots, & corn but any veggies you like will work and taste SUPER.)
1 egg (for you egg eaters)
1 Tbsp soy sauce
1 tsp rice vinegar
garlic chili sauce to taste

Heat oil. Add onion and saute until soft. Add veggies and toss. Add egg - stirring until cooked. Add rice. Stir well. Add soy sauce, rice vinegar, and chili sauce. Mix well and serve.

Monday, January 11, 2010

Crockpot Jerk Chicken

Note: I tripled the recipe for three times the jerk.


  • 1 large onion, cut into 8 pieces
  • 1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger
  • 1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves)
  • 1/2 teaspoon ground allspice
  • 2 tablespoons dry mustard
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons red wine or balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, crushed and minced
  • 3 to 4 pounds chicken tenders


Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.

Place chicken in a 3 1/2- to 5-quart slow cooker and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).

4 servings.

Sunday, November 8, 2009

Breakfast Caserole

Breakfast Casserole


Preparation time: 10 min Baking time: 35 min
Yield: 6 servings

2 cups frozen shredded hash brown potatoes, thawed
1 cup Half & Half
4 Eggs
1/4 teaspoon pepper
1 cup cooked breakfast sausage
1/4 cup sliced green onions (optional)
1/4 cup chopped red bell pepper (optional)
4 ounces (1 cup) Cheddar Cheese, shredded

*Heat oven to 375°F. Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake for 10 minutes. Combine half & half, eggs and pepper in medium bowl; beat until well mixed. Stir in sausage, 2 tablespoons green onions and 2 tablespoons bell pepper. Sprinkle half of cheese over potatoes. Pour egg mixture over cheese. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese, green onions and bell pepper. Let stand 10 minutes before serving.

Whole Grain Waffles

Whole Grain Waffles


  • 2 eggs, beaten
  • 1 3/4 cups skim milk
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 cup flax seed meal
  • 1/4 cup wheat germ
  • 1/4 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt


  1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
  2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.
Note: I didn't use wheat germ because I didn't remember to hit the health food store in time for cooking club. Everything else was available at normal grocery stores. The missing wheat germ didn't seem to effect the taste in a negative way because they were still pretty good.

Saturday, September 26, 2009

chicken tortilla soup

  • 2 cups water
  • 3 cans of beer
  • 3-4 chicken breasts
  • 1 can red enchilada sauce (mild)
  • 1 packet taco seasoning (hot)
  • 2 cans tomatoes with green chilies
  • 1 can green chilies
  • 1 can sweet whole kernel corn
  • 1 can chili beans
  • 1 can black beans
  • Other spices to taste: cayenne pepper, salt, ground cumin, etc.
  1. Cut up the chicken in a few pieces and boil in the water and beer. Remove chicken from beer and set aside. Do not discard liquid.
  2. Dump enchilada sauce and taco seasoning in water/beer and mix well.
  3. Dump in the remaining canned ingredients and spices and let simmer.
  4. When the chicken is cool enough to handle, shred it up and throw it in the pot.
  5. Let the whole thing simmer for an hour or so.
  6. Serve with pieces of tortilla or corn chips and lots of shredded cheese. :)

Sunday, August 30, 2009

Crawdad Po-Boys

Crawdads - Cleaned
Cajun Spice

Crusty Bread rolls
whatever else you like on a sandwich

Yep - that's it. First I sprinkled the Cajun spice on the crawdads and stirred it up a bit. Then I added Cajun spice to the flour and added that mixture to the crawdads.

Deep fried them until they were cooked.

Use the other ingredients for the best sandwich you'll make yourself


Teriyaki (Shrimp) Crawdads

3/4 c. brown rice ( I used just white rice)
1/4 c. wild rice
2 1/2 c. water
6 cloves garlic, finely chopped
6 tbsp. diet butter
2 c. carrot slices
1 1/2 lb. shrimp, shelled, deveined (here's my crawdads)
4 oz. snow peas (2 c.)
1 can (8 oz.) water chestnuts, drained, sliced 1/4" thick
1/2 tsp. ground ginger
1/2 tsp. dry mustard
3 tbsp. teriyaki sauce
1. Simmer rices in water, covered until tender, 45 minutes. (White rice cooks faster)

2. 10 minutes before rice is cooked, saute garlic in butter in skillet, 1 minute. Add carrots; saute 5 minutes. Add shrimp, snow peas, water chestnuts, ginger and mustard; cook 5 minutes. Stir in teriyaki sauce. Serve with rice.

Crab Roll Ups


4 ounces cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons horseradish
1/2 avocado, peeled and chopped
6 8-inch tortillas
8 ounces flaked imitation crab meat
1 chopped red bell pepper
1/2 cup sliced green onions
1 can sliced olives

  1. In food processor bowl with metal blade or blender container, combine cream cheese, mayonnaise, horseradish and avocado; process on high speed until well mixed.
  2. Spread cream cheese mixture evenly over tortillas.
  3. Top each tortilla with crab meat, bell pepper, onions and olives.
  4. Roll up each tortilla; wrap securely in plastic wrap.
  5. Refrigerate at least 15 minutes or overnight.
  6. To serve, slice rolls diagonally into 3/4-inch thick slices.
Makes 36 appetizers.

Friday, August 28, 2009

Hawaiian Bread Dip

1 1/2 cups Hellman's mayonnaise
1 1/2 cups sour cream
2 cups chopped beef wafer
2 tablespoons parsley flakes
2 tablespoons chopped onion
1 teaspoon dill weed
1 teaspoon chives
1 teaspoon black pepper

Mix all together well and serve with crusty Bread! ;-)

Thursday, July 30, 2009

Greek Tortellini Salad

  • 2 (9 ounce) packages cheese tortellini
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 pound baby spinach leaves
  • 1 cup crumbled feta cheese
  • 1/2 cup slivered red onion
  • 1/2 cup chopped tomatoes
  1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
  2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
  3. Mix the spinach, feta cheese, onion, and tomatoes into the bowl with the pasta.

Tuesday, July 28, 2009

Bread Pudding

6 cups of stale French bread
1 quart milk, scalded
1/2 cup butter, melted
2 cups sugar
4 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 cup chopped pecans
1/4 cup bourbon
1/2 cup raisins (optional)

Soak the bread, which has been broken into small pieces, in the milk. Cream well the butter and sugar, and add the eggs one at a time. Stir in the vanilla and cinnamon, then the raisins, pecans and bourbon. Mix with soaked bread and pour into a 13X9 glass rectangle pan or 3-quart glass baking dish. Bake at 350 for 40-50 minutes. Serve warm with cool whip topping or vanilla ice cream.

Sunday, July 26, 2009


1 (16 ounce) package fillo dough
1 pound chopped nuts (recommend Walnuts)
1 cup butter
1 teaspoon ground cinnamon (recommend adding more cinnamon to enhance flavor)
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey (recommend adding more honey to enhance flavor)

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll fillo dough. Cut whole stack in half to fit pan. Cover fillo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 45 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it's wrapped up.

Cajun Glazed Sweet Potatoes

Cajun Glazed Sweet Potatoes

4 tbsp butter, plus 1 tablespoon for greasing
4 medium yams or sweet potatoes , peeled
1/2 cup brown sugar
3 tbsp maple syrup
Freshly grated nutmeg, to taste
pecans (optional)

Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter. Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg. Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape. PS. You can sprinkle pecans over the sweet potatoes.

Contributed by Steve